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Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch pieces
- 1 cup sliced mushrooms
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup sour cream
- 2 tablespoons chopped fresh parsley (for garnish)
- Cooked egg noodles, for serving
Instructions
- Place beef, mushrooms, and onion in a slow cooker.
- In a bowl, whisk together the condensed soup, beef broth, Worcestershire sauce, salt, and pepper.
- Pour the soup mixture over the beef and vegetables in the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
- Stir in the sour cream during the last 30 minutes of cooking.
- Serve hot over cooked egg noodles, garnished with fresh parsley.
Notes
- For a thicker sauce, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
- You can add other vegetables like carrots or peas along with the mushrooms and onions.
- This recipe can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe, without noodles)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg